This marinade works best with veal, pork, and steak fish and fillets. Pair different herbs with different meats. For example use fresh thyme or tarragon for veal, fresh dill for fish, and sage for pork. To make this marinade you will need

1/4 cup of lemon juice (bottled or freshly juiced)

1/2 cup olive oil

1 clove of garlic minced

2 tablespoons finely chopped shallots or chives

2 teaspoons grated lemon zest

2 teaspoons freshly chopped thyme, tarragon, dill, sage, or rosemary (remember to pair the herb with the type of meat you will be marinating)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

In a medium bowl whisk together all of the above ingredients until well blended. This will yield about 1 cup of marinade, enough for 2 to 3 lbs of fish, pork, veal, or chicken. Marinade meat in refrigerator for 24 to 48 hours for the most flavor. ﻿

This Marinade can be made using either red or white wine. Red wine is used for marinating beef and lamb and white wine can be used for marinating poultry.﻿ Buy a wine that you enjoy. If it's not a wine you would drink you probably wouldn't like it in your marinade either. You will need

1 bottle red or white wine about 3 1/2 cups

1/2 cup olive oil

1 onion finely chopped

5 tablespoons fresh chopped parsley

2-3 cloves fresh garlic-minced

1 tablespoon fresh chopped thyme, tarragon, or rosemary (or use a combination of all 3)

1 teaspoon of salt

1/2 teaspoon freshly ground pepper

In a large bowl combine all of the above ingredients and whisk together until well blended. This will yield approximately 5 cups of marinade, enough for a large whole chicken, a large beef roast, or a whole leg of lamb. Larger roasts and whole roasting chickens may be marinated under refrigeration for up to 3 days for the most flavor.

Try this marinade with several different cuts of beef (flank steak, skirt steak, top round for London broil, or shoulder steak for London Broil). You will need

1/3 cup of tomato or vegetable juice cocktail(like V8)

1/3 cup of soy sauce regular or lower sodium

1/3 cup of dark brown sugar

2 cloves of garlic finely chopped

1/4 cup of safflower oil

1 tablespoon chili powder

1/8 teaspoon ground cumin

hot sauce or tobasco sauce (optional) to taste

In a large bowl combine all of the above ingredients and whisk until well blended. Place your choice of steak in a large ziploc bag and pour in the marinade. Seal tightly pressing out any extra air. Refrigerate for 24 to 48 hours. Remove from refrigeration 30 minutes before grilling. Do not discard the marinade. While your steaks are grilling, pour marinade into a small saucepan and bring to a boil. Keep the mixture at a boil for at least 1 minute. Remove from heat and strain into a bowl. Serve with steak slices that have been cut on the diagonal across the grain in 1/4 inch thick slices. Remember to let the steaks rest for 5-10 minutes after removing them from the grill before slicing.

If you love chinese style bbq ribs you must try this recipe for grilled pork tenderloin. Start with a fresh pork tenderloin and have your butcher slice it for you lengthwise into long thin filets, about a 1/3 of an inch thick. Slice filets lengthwise again so they are 4-6 inches long and easier to handle on the grill. Place Filets into a large Ziploc bag and add Chinese Ah-So Sauce(3 parts) to 1 part soy sauce. Marinate for at least 3 hours. Place pork fillets onto preheated grill over medium heat and grill for about 5 minutes per side.

Look for Ah-So sauce in your grocer's
Asian food section.

Grilled Pork Tenderloin Slices
Chinese BBQ Style

Try this same method for making asian bbq skewers. Instead of slicing pork tenderloin into thin filets, cut into cubes, marinate, skewer, and grill. grilling time may increase depending on size of pork cubes.﻿

Easy to grill instructions: You will need fresh rosemary,freshly cracked black pepper,olive oil,garlic powder,onion powder,seasalt, and a large ziploc bag.

Veal loin chops are one of the most tender cuts of meat﻿ you can buy. This particular cut would be a porterhouse steak if it were to become a full grown cattle, which includes part of the tenderloin, and the strip loin. Veal tenderloin is definitely the most tender meat I have ever eaten.

Fresh cut Veal Loin Chops 1 & 1/2 inch thick

Select veal chops that are at least 1.5 inches thick. Rub chops lightly with olive oil. Season with onion powder, garlic powder, and freshly cracked black peppercorns. Do not season with salt at this time(salt will pull moisture out of the meat).Place chops in ziploc bag and add fresh sprigs of rosemary. Press air out of the ziploc bag and seal tightly. Refrigerate and let flavors combine for at least 3 hours and up to 24 hours before grilling.

One half hour before grilling veal chops, remove them from refrigeration and allow them to come to room temperature for the most tender chops. Preheat grill for 5-10 minutes and then reduce to medium low heat. Chops will take about 16-20 minutes at 1.5 to 1.75 inches of thickness. Lightly season with salt just before grilling. Grill for 4-5 minutes and then give a 1/4 turn without flipping to achieve the criss cross grill marks. Grill another 4-5 minutes and the flip chops over and repeat the process.

Tip: Rosemary sprigs may be removed before grilling or just before serving depending on how much flavor you are trying to achieve.

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About Me

I am passionate about the foods I eat and like to share my knowledge of meat and seafood. I have been a butcher for the past 16 years and learned to cook at a young age. I offer some of my own recipes as well as others that I personally reccomend. Hope you find this site helpful!

All statements made on this blog are soley the opinion of the author and are based on my many years of experience in the meat retail field. I am in no way affiliated with any of the companies whose products I review and am not resposible for any typographical errors.